Hello! This is my foray into a new world–the world of cheese! I have just been given the opportunity of a lifetime to pursue one of my greatest passions and become a cheesemonger at one of the few local specialty cheese shops in my area. Although I have long admired the ancient and illustrious artisanal cheese tradition, I have never had to apply it in any situation other than for myself when choosing cheeses at the store. Now, I feel a great sense of responsibility to provide accurate information and quality cheeses to my clients.
I know this experience will provide an enormous learning experience, and I would like to document all of it as I grow as a cheesemonger. I would also like to provide you, dear reader, with some cheese reviews as I discover new cheeses.
I feel a little bit like a character in the film, “Ratatouille,” which repeats as its mantra, “Anyone can cook.” I feel like repeating a similar phrase to everyone who thinks they might not like cheesee. ANYONE CAN LOVE CHEESE! Even blue cheese! (Not all blues are created equal! If you don’t like the ultra pungent Roquefort, you can always tone it down and try for a subtler blue like the Point Reyes Farmstead Blue from Marin County, California.) Start with the mild ones (there are so many delectable varieties to choose from) and work your way up!
With that, I start tomorrow! Maybe because I’ve just finished school where I felt obligated to outline everything, I have been drafting a chart of all of my store’s cheeses, complete with country and region of origin, characteristics, and possible wine pairings. It’s not quite finished yet; I’ve got the cow’s milk cheeses done, but I have most of the goat and sheep cheeses to go!
Thank you for taking the time to visit my little internet nook. I look forward to seeing you again soon!